If you’re a salty sweet combo person – these cookies are FOR YOU! These MISO TAHINI CHOCOLATE CHIP COOKIES are the perfect balance, and will easily satisfy whichever you are craving!
I’ve always been someone who can’t decide between salty or sweet. I’ll have a salty meal, then need a sweet treat after it, then immediately be craving something salty again. It’s a problem, or at least it was. Until I created this delicious snack/treat that satisfies both cravings!
These cookies pack all of their salty flavor in the miso and tahini. I know it may seem strange to put miso in a cookie, but trust me! You don’t need much, and it automatically bumps the salt factor to the next level.
And of course the sweet comes from the coconut sugar, and chocolate chips! You could easily add whatever kind of chocolate you want, dark, milk, white – but my preference is ALWAYS dark – it just hits different!
These cookies are gluten, dairy and refined sugar free. The almond flour keeps them gluten free, and also provides the best texture in my opinion. I’ve tried baking cookies with other gluten free flours, but none seem to work as well as almond.
I used coconut sugar in this recipe to keep the sweetener natural and unprocessed. Again, coconut sugar is a go to for me with baking, but I also enjoy using monk fruit sweetener which I think could substitute well in this recipe.
You may be thinking – who needs another Chocolate Chip Cookie recipe? And my answer would be – Can you ever have too many? NO! And trust me, you’ve never tasted one like this before 🙂
PS – all of the basic baking ingredients used like coconut oil, almond flour, and even the Monkfruit sweetener can be found using the link to my Amazon shop page